I mentioned yesterday that it’s COLD in Colorado right now. Good news is that it’s supposed to heat up over the next few days. Typical to Colorado, we fluctuate heavily in temperature. If you don’t like the weather today, just wait until tomorrow…. they say.
Just the same, when it gets cold outside, I think of a few things:
1. I love to curl up with my fireplace.
2. I really have to MAKE myself go to the gym.
3. I crave that warm comfort food that comes off of the stove or out of the crockpot. Steamy, warm soups, sauces, chilis, and stews…
In honor of our frigid temps, I decided to make a batch of one of the most flavorful dishes I’ve made in a long time… it has EIGHT different spices in it + chocolate, and it makes the most wonderful chili you’ll ever had.
Now, Cincinnati Chili is different from other chilis. It’s meant to be served over spaghetti, and covered with tasty toppings. You’re going to love this one, I promise.
2 onions, chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons sweet paprika
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon ground coriander
1 1/2 teaspoons ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 1/2 pounds extra lean ground beef
1 6-ounce can tomato sauce
1 cup diced tomatoes
1 bay leaf
2 tablespoons chopped unsweetened chocolate
1 tablespoon cider or red wine vinegar
2 tablespoons Worcestershire sauce
Freshly ground pepper
Kidney beans, drained and rinsed
Whole Wheat Spaghetti, cooked
Kraft 2% Cheddar Cheese slices
Oyster crackers, for serving
1. Spray a medium Dutch oven or heavy pot with cooking spray and heat it over medium heat. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes.
2. In a small bowl, combine the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves.
3. Add the spices to the pot of onions and garlic. Cook, stirring, until fragrant.
4. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt.
5. Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker.
6. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.
7. Discard the bay leaf and season the chili with the freshly ground pepper. Divide the spaghetti among bowls and add toppings. Note: I added a slice of cheddar cheese to my bowl and microwaved it for 30 seconds until melted. The second day I ate it, I topped it with chopped raw onion as well.
Per 1/2 cup sauce + 1 oz. cooked whole-wheat thin spaghetti:
CAL 251; CARB 22g; FAT 10g; PROT 17g; FIB 3g; WW Points Plus: 6